Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

This is my adopted recipe. I haven't made it yet.


  1. The night before the gammon is to be cooked place it in a bowl of cold water and allow to soak.
  2. This removes some of the salt and tenderises it a little bit.
  3. Place in a large cooking pot, (make sure you have a lid for it), cover with cold water, add the onions and bouquet garni and bring to the boil.
  4. Turn the heat right down so the water is barely bubbling and put on the lid.
  5. Cook for 20 minutes per pound of meat.
  6. Once the cooking time is up leave the meat in the liquour until cooled.
  7. This stops it tensing up, and drying out, and makes it lovely and tender.
Most Helpful

I had quit buying ham because of the saltiness so I was so happy to find this recipe. I soaked it for 8 hours in cold water and boiled it for about an hour and a half. The taste is awesome! The only drawback is that the ham was pretty dry. I will try boiling it for less time and see how that works. I will definitely use this many times more. Thanks so much for posting this recipe.

Marie October 22, 2008

I came to find out how much time to do the boil. My aunt in Idaho is the person that showed my mom how good a boiled ham is! Thanks for the recipe next time I will soak, and add seasonings. I am using a very large pot to do this. My braising cast Iron was not tall enough. I have issues with my stove so it was a rolling boil eventually and then I couldn't get it to slow down. So I took it out after 2 hours. Letting it sit now.

Seasons April 12, 2012

The recipe is clear and the result is a lovely moist ham. I had visions of the boiled Cottage roll that my mother used to cook every Christmas and this cut of ham just isn't the same. I award 5 stars to the recipe and 3 stard to me for not choosing the right cut. The real old fashioned Cottage roll is very hard to find. added comments 13 Oct 2008 I used a lovely ham end and it is delicious - moist and good. Still can't find a "real" cottage roll but this cut was really good Thanks for you easy recipe.

Bergy October 14, 2008